Search

I’ve always seen this weird green bulbous vegetable in asian markets but I never knew what to do with them. So I decided to purchase one and see what I could use it for. Apparently if you buy them small (much smaller than the one I bought), you can slice or chop them up and eat them raw in salads. It as a radish/cabbage flavour and has a crisp white flesh that retains a lot of moisture. I opted to stir fry it since mine was of the mature variety. Preparation is pretty easy, just cut away the outer layer and then you can eat everything that is inside.

The flavour ended up being pretty mild but went great in a yellow curry mustard stir fry that I made! Here’s the recipe…

1. Start by cutting up all your veggies. Slice your onions, peppers and garlic and cut the kohlrabi into chunks. Cut the chicken breast into chunks.

2. In a large wok on high heat, drizzle some olive oil and sautee the onions and garlic. Remove from the wok and set aside.

2. In a small bowl, mix the curry, yellow mustard and salt. In the wok, put half of the mixture in and quickly stir around and add the chicken. If the chicken browns too quickly, add a few tablespoon of water. Cook until almost done and set aside.

3. Add the rest of the curry mix in and start with carrots. After a few minutes add the kohlrabi and then the peppers. Basically you want to start with the vegetables that take the longest to cook first. Cook until the vegetables are the doneness that you like, not too overcooked that it turns mushy. Feel free to add a few tablespoons of water if the veggies are looking too dry.

4. Add the chicken back into the stir fry and cook for an additional 2-3 minutes. You can serve this with rice or try it with bulgar wheat (see recipe at bottom)! Enjoy!

.How to make bulgar wheat!
Add 4 cups of chicken stock into a medium sized pot and let it come to boil. Add 2 cups of bulgar wheat and stir. Turn down the heat to a simmer, and allow it to sit for 15-20 minutes. Fluff it with a fork after for delicious grains!